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Baked Potato Soup




Source of Recipe


Quintin Christiansen, executive manager, Machine Shed Restaurant


List of Ingredients




2 1/2 pounds baby red potatoes, quartered
1/2 cup uncooked bacon, finely diced
1 jumbo onion, diced
1/4 bunch of celery, diced
2 quarts milk
1 quart water
4 tablespoons chicken base
1 teaspoon salt
1 teaspoon black pepper
3/4 cup (1 1/2 sticks) margarine or butter
3/4 cup flour
1/4 bunch freshly chopped parsley
1 cup whipping cream
Shredded Colby cheese, fried bacon bits and/or chopped green onions for garnish



Recipe



In large pot, boil potatoes in water 10 minutes. Drain and set aside.

In large heavy pot, saute bacon, onion and celery over medium-high heat until celery is tender, about 5 minutes. Remove mixture from pot, drain bacon grease and return mixture to pot.

Add milk, water, base, salt and pepper. Cook over medium-high heat until mixture is very hot, about 8 minutes, stirring often.Do not let mixture boil.

In small, heavy saucepan melt margarine. Add flour and mix well. Cook over medium-low heat until mixture bubbles, stirring 2 to 3 minutes to make a roux.

While constantly stirring soup, add roux slowly until soup is thick and creamy, about 4 minutes. Stir in parsley, reserved potatoes, and cream. Garnish with cheese, bacon bits, onions or all three. Serve hot. Makes 10 to 12 servings.